YOUR SOLIN GENERATED RECIPE
Spinach and Ricotta Egg White Omelette with Sautéed Zucchini
A fluffy egg white omelette folded over creamy ricotta and fresh spinach, served with a side of golden sautéed zucchini and buttery avocado.
INGREDIENTS
5 large Egg Whites
2 tbsp Part-Skim Ricotta
1 cup Spinach
1 cup Zucchini
1/4 Avocado
1/2 cup Red Potatoes
2 tsp Olive Oil
PREPARATION
Dice the red potatoes into small cubes and sauté in a non-stick skillet with half the olive oil until they are golden and tender.
Add the sliced zucchini to the same skillet and cook until lightly browned and softened.
In a separate pan, heat the remaining olive oil over medium heat and pour in the whisked egg whites.
Once the egg whites are nearly set, place the fresh spinach and dollops of ricotta cheese onto one half of the omelette.
Carefully fold the omelette over the filling and cook for another minute until the spinach is wilted.
Plate the omelette alongside the sautéed vegetables and top with fresh slices of buttery avocado.